Amazing guilt free Banoffee Pie

Amazing guilt free Banoffee Pie

So this recipe was inspired by my autoimmune berry cheesecake. As I’ve shared in recent posts, my latest dietary limitation includes many delicious things like dates and honey so that cake was off limits (I’m currently eating low FODMAP). I can however, eat bananas and so it started…my healthy version of a Banoffee Pie. I was a little dubious about how it would turn out given the limitations but I took it to a dinner party earlier this week and it got a big thumbs up! I hope you enjoy it as much as they did. I will add in any potential changes for you so you can tweak to your own dietary needs however this should be fine for someone who is following an Autoimmune Paleo Protocol as well as low FODMAP – hurrah!

Ingredients
For the Crust
1/2 cup of dates – soak in hot water for 5 minutes
1 cup coconut oil
1/2 cup coconut flour
1/3 cup shredded coconut
1/8 teaspoon salt

For the Filling
1/3 cup of rice malt syrup – you can substitute honey or maple syrup here
1 1/2 cups of coconut butter
1 cup coconut oil
6 Tablespoons Arrowroot
4 frozen bananas
2 teaspoons of vanilla
Pinch of salt

For the Toffee Cream
1/2 cup of dates – soaked in hot water as above
1/2 cup of pecan butter (you could use almond butter here if you are tolerant, if you are AIP, remove this ingredient)
1/2 cup of coconut oil
1 tablespoon of rice malt syrup – substitute with honey or maple syrup if you like
1 teaspoon vanilla
Pinch of salt

To prepare the crust, preheat oven to 180 degrees. Strain the dates and place in a food processor with the melted coconut oil. Blend for 30 secs or until a chunky paste is formed. Combine coconut flour, shredded coconut and salt in a bowl. Add date paste and mix thoroughly. Place the mixture in the bottom of an 8″ spring form pan pressing it down evenly. Bake for 30-35 mins, until the crust browns and hardens a little. The texture will still be soft until it finishes cooling. Set aside while you make the filling.
To make the filling, combine the raw honey, coconut butter, coconut oil and frozen bananas in a saucepan on a low heat. Stir until the bananas are no longer frozen and the mixture is warm, about 5 minutes. Transfer to a blender or food processor, add tapioca starch, vanilla extract and salt. Blend on high for about a minute until completely mixed. Pour carefully into the spring-form pan on top of (cooled) crust.
To make the cream, combine the dates, nut butter, coconut oil, syrup, vanilla and salt in a food processor on high. Blend until smooth. You can add some almond or coconut milk here for a “runnier” consistency. Pour into a serving jug.
Set in the refrigerator undisturbed for at least 12 hours to allow the cake to set fully.
When it is solid, carefully remove the spring-form pan. Decorate the top of the cake slices of fresh banana piled up and drizzled with toffee sauce.